Discover the delicious flavors of Ethiopian Red Lentils with this vegan and gluten-free Misir Wot recipe. A wholesome and satisfying dish.
Authentic Ethiopian flavors in every bite
Welcome to the world of #habeshafood! One of the most beloved Ethiopian dishes is #misir wot, a flavorful and spicy stew made with red lentils, berbere spice, and served on top of spongy injera bread. This protein-packed dish is a staple in Ethiopian cuisine and is a must-try for anyone looking to explore new flavors and textures.
Whether you’re a vegan, a gluten-free eater, or just a food lover in general, this beginner-friendly tutorial will guide you through the steps of making misir wot at home. With a few key ingredients and a little bit of patience, you can recreate the vibrant and aromatic flavors of Ethiopian cuisine in your own kitchen.
So, grab your apron and get ready to embark on a culinary adventure with this delicious and authentic Ethiopian recipe. From the rich spices of berbere to the tangy taste of injera, misir wot is a dish that will transport your taste buds to the bustling streets of Addis Ababa. Get ready to experience the bold and complex flavors of Ethiopian cuisine like never before!
Spice up your life with this Ethiopian vegan delicacy!
Hello and welcome to this special Ethiopian episode I’m going to be making Miser watt which is one of my all-time favorite foods I’ve been eating it for years this dish is near and dear to my heart because I’m Ethiopian I love spicy red lentils that’s what this dish is I’ve made misser watt before but this is going to be a new recipe I couldn’t find.
The previous recipe that I used to follow so I just went on Google and Googled vegan Miss wat recipes and I found this one that got very good reviews there’s 10 ingredients in this recipe for the cooked lentils I’ll run through them very quickly for you and then I’ll give you a closeup of what this is this is the very distinctive.
Flatbread that you eat Ethiopian food with first things first 3 tbspoon of olive oil I’ll be sautéing the vegetables in the olive oil there’s one medium yellow onion the recipe says to use three cloves of garlic but there has to be more cloves than what the recipe says because I love garlic so much I love this type of tomato I’m not sure if.
It’s Aroma tomato since they’re so small and the recipe didn’t specify which tomato to use like which kind of tomato to use I decided to go with just these two little guys there is this organic tomato paste 2 tbspoon of this there’s 2 tbspoon of bebet spice for those of you who don’t know what it is it’s a spice blend that’s in a lot of Ethiopian food.
Next of course we’ve got these red lentils I actually got this bag for Christmas I’ll be cooking the lentils in two cups of vegetable broth I also set out the type of soup base that I like to use for my cooking it’s called better than buan and it’s vegan finally there’s 1/4 cup to 1/2 cup of water depending on how thick you want the lentils to be and.
Then there’s also sea salt to taste I think I’ll go a little bit light on the salt just because the soup base is already pretty salty let me give you a quick idea of how all of these ingredients are going to come together for the cooked lentils first I’ll heat up the olive oil in the skillet over there I’ll add the onions so I’m going.
To dice this guy up into little pieces Cook Off The Onion for about 5 minutes once the onion is done cooking in the olive oil I’ll throw in the garlic cloves the tomatoes the barberet spice and the tomato paste I’ll mix all of that together and then I throw in the red lentils one cup of that the vegetable broth and then a/4 cup of.
Water with a bit of salt after that it’s very easy everything Cooks in the saucepan for for about 35 to 40 minutes and then depending on the thickness of the lentils I may add just a little bit more water that covers it for the lentil ingredients now the star of the show The inura Bread let me show you first just what the label looks like I.
Really like this brand Shea inera traditionally injera is made with this seed that comes from a native grass that grows in Ethiopia the seed is called TEF I think it’s become more popular in the United States States it’s been branded as a superfood I was actually snacking on this when I got home it’s I love it I really think you can just eat it as a.
Snack this is what inura looks like it’s pretty spongy definitely has a Tangy flavor because of the TEF seeds that’s just kind of naturally how te tastes the rule of thumb for judging injera is to make sure that it has many eyes quote unquote eyes so lots of these holes you see I’m going to get this injera bread all sealed up because it can dry out.
Pretty quickly if you leave it open for now I’m going to chop up the onion the tomatoes the cloves of garlic and then once that’s done I’ll bring you over to my stove top and show you how everything comes together in the saucepan.
I’m all finished making The Miser wat I’ve also play it up one like roll of inera bread I folded the edges so it wouldn’t be drooping off the side but just to give you another closeup of this delicious flatbread typically when you eat at an Ethiopian restaurant or at an Ethiopian family’s house they’ll serve little rolls of.
Inura too so I took a different circle of inura bread and rolled up a half of it so I could just like eat off of this plated in jro bread and then the best part is eating up this andura on the plate that has soaked up all of the sauce and all the flavor from the misser watt without further Ado let’s get this plated up so excited I’ll try not to.
Spill it a lot of Ethiopian women pry themselves on their cooking I think they would be at least okay with how I’ve done with this misser what certainly I wouldn’t expect it to be the best but I do think the color turned out great the cook on the lentils let’s see going to just Dive Right In oh and I should say.
Too while I’m doing this for those of you who are brand new and you’ve never seen Ethiopian food being eaten before I mean you just saw me tear off a little piece of this roll and then I just use it to pick up like a chunk of the food you know like that doesn’t have to be a huge bite and then you just eat it with your.
Hands M the Burberry spice is so iconic I love it and I put it in other Foods too like if you watched my breakfast for dinner Vlog I made breakfast potatoes with Burberry spice I’ve made popcorn with Burberry spice it’s just so good and it adds beautiful color to whatever you’re cooking for those of you who are new to Ethiopian cuisine I’m happy I.
Could introduce you to one of the many Ethiopian dishes and of course the traditional Ethiopian bread in jera thank you for tuning in to this Ethiopian Mr wat episode I hope you enjoyed seeing me prepare this Cuisine and maybe learning something new I’ll see you in the next episode on this channel.
bye oh
